Ingredients

Directions

Make a bechamel sauce by melting margarine in sauce pan over medium high heat. Add flour and seasonings. Stirring continuously, when it becomes frothy and bubbly or it rapidly returns to cover the bottom of the pot, add milk gradually and stir until it starts to get pretty thick. Add three fourths of the cheese and stir until melted. Add sliced potatoes to sauce and heat to the boiling point. Pour into greased 2 quart casserole dish. Top with remaining fourth of the cheese. Bake covered at 350 degrees for 45-55 minutes. Uncover and bake 15 minutes more.

These are really delicious and the addition of sage gives it a nice flavor. I used skim milk instead of 1% and thought the sauce was a little thin but it did thicken up as it cooled. Onions were also added.
- 4/8/12

This was amazing! I didn't have sage so I used poultry seasoning, garlic salt, and cayenne pepper and used american cheese singles in the sauce and regular cheese on top. Soooooo good, even my picky eater boyfriend ate like half the casserole (he's not on a quest of weight loss lol)
- 1/12/10

Very good! I used the 50% RF Cabot cheddar cheese (love this cheese!) and a hunk of lowfat cream cheese in the cheese sauce (since I used skim milk instead of 1%). I also added some leftover ham to the casserole. My whole family loved this - the picky one even had 3rds! Thanks!
- 4/6/09

Great stuff. I added some chicken and used wasn't keen on sage so I just added a little garlic salt. Still turned out great. I will add something different next time. Oh and I cut the recipe in half. I only cook for me, but am thinking I will take this to the next family get together!
- 1/5/09